I just got tempted into buying pumpkin leaves and stems from a Southeast Asian food stall in the market. I have no idea what to do with it. The young woman selling the bundles said that you need to peel the stems, but you can fry the leaves. I have no idea what I am going to do with it. Has anyone cooked pumpkin or squash plants other than the fruits or flowers? If I find something interesting to do I'll let you know.

Will be interested to see what people come up with._________________If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.

Yeah, definitely a new one to me!! This could get interesting! But I'm thinking sliced into strips and stirfried in toasted sesame oil and garlic! (the latest thing I do with almost anything green!)_________________Vivant Linguae Mortuae!!

I ended up slicing the pumpkin leaves into strips, and sauteeing them with some onions, a little garlic, and, just at the end, a splash of white balsamic vinegar. They were mild, and, surprisingly, soft in texture. They were like a milder and softer textured spinach or swiss chard. Interestingly, although they shrank, they were much drier than either spinach or chard. I would recommend pumpkin leaves to anyone else who finds them at the farmers market. Now if I could only find fresh lemon verbena, like Clotilde! That is not likely to happen here in Wisconsin-- as many kinds of produce as we find, as I think the closest to us that verbena survives is Georgia.